birria tacos

Name: Birria Tacos
Prep time: 10 min
Cook time: 3 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 pound(s) bone-in beef short ribs; - kosher salt; 5 - dried california chile peppers, stemmed and seeded; 5 - dried pasilla chile peppers, stemmed and seeded; 2 - dried ancho chile peppers, stemmed and seeded; 4 medium tomatoes, cored and quartered; 1 small white onion, quartered; 4 clove(s) garlic; 12 - black peppercorns; 1 tablespoon(s) achitoe paste (available at latin markets); 1 pinch(es) cumin seeds; - freshly ground black pepper; 16 small corn tortillas, warmed; - pickled red onions, for topping (below); - lime wedges, for serving; ## PICKLED RED ONIONS:; 1 large red onion, thinly sliced; 3/4 cup(s) white vinegar; 3/4 cup(s) water; 6 tablespoon(s) sugar; 1/2 teaspoon(s) oregano; 1/2 teaspoon(s) salt

(1 RATING)

40 Pinches 1 Photo

Brandy Bender

Darrington, WA

Updated on Feb 15, 2012

Found in a magazine, they sound soooooooo good!!!!

Rate

prep time 10 Min

cook time 3 Hr 40 Min

method ---

yield 6 - 8

Ingredients

3 pounds bone-in beef short ribs
- kosher salt
5 - dried california chile peppers, stemmed and seeded
5 - dried pasilla chile peppers, stemmed and seeded
2 - dried ancho chile peppers, stemmed and seeded
4 medium tomatoes, cored and quartered
1 small white onion, quartered
4 cloves garlic
12 - black peppercorns
1 tablespoon achitoe paste (available at latin markets)
1 pinch cumin seeds
- freshly ground black pepper
16 small corn tortillas, warmed
- pickled red onions, for topping (below)
- lime wedges, for serving
PICKLED RED ONIONS:
1 large red onion, thinly sliced
3/4 cup white vinegar
3/4 cup water
6 tablespoons sugar
1/2 teaspoon oregano
1/2 teaspoon salt

How To Make birria tacos

Step 1

Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.

Step 2

Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
Step 3

Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
Step 4

Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
Step 5

Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.
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Discover More

Category: Beef

Category: Tacos & Burritos

Culture: Mexican

Tag: #For Kids

Keyword: #Onion

Keyword: #Garlic

Keyword: #corn

Keyword: #red

Keyword: #onions

Keyword: #chile

Keyword: #cumin

Keyword: #sugar

Keyword: #tortillas

Keyword: #ribs

Keyword: #lime

Keyword: #white

Keyword: #PEPPERS

Keyword: #pepper

Keyword: #vinegar

Keyword: #seeds

Keyword: #tomatoes

Keyword: #black

Keyword: #ground

Keyword: #Ancho

Keyword: #short

Keyword: #salt

Keyword: #kosher

Keyword: #oregano

Keyword: #pickled

Keyword: #Water

Keyword: #paste

Keyword: #peppercorns

Keyword: #wedges

Keyword: #California

Keyword: #pasilla

Keyword: #achitoe

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